Salad with Herbed Baked Goat Cheese and Vinaigrette

Name: Salad with Herbed Baked Goat Cheese and Vinaigrette
Yield: Serves 6
Cuisine: Europe, French
Ingredients: 3 ounces (2 cups) white, Melba toasts; 1 teaspoon, pepper; 3 , large eggs; 2 tablespoons, Dijon mustard; 1 tablespoon, minced fresh thyme leaves; 1 tablespoon, chopped fresh chives; 12 ounces firm, goat cheese; , extra-virgin olive oil; 2 tablespoons, red wine vinegar; 1 tablespoon, Dijon mustard; 1 teaspoon, minced shallot; , Salt and pepper; 6 tablespoons, extra-virgin olive oil; 14 ounces (14 cups) mixed, hearty salad greens

Side Dishes
Europe
French
Fruits & Vegetables
Eggs & Dairy
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV

Tired of shelling out big bucks for sad salads? We discovered an unorthodox technique to make this bistro classic better.

SERVES 6

TIME 45 minutes, plus 30 minutes freezing

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